Teriyaki Salmon Sushi Rice Bowls
Sushi not quite filling you up? These deconstructed teriyaki salmon sushi rice bowls are sure to hit the spot!
Servings: 4 servings
Ingredients
- 1 sheet of seaweed
- cucumbers cut into matchsticks
- avocado cubed (not pictured)
- furikake seasoning
Sushi Rice
- 2 cups sushi rice
- 4 tbsp rice vinegar
- 2 tbsp mirin
- 3 tbsp sugar
- 2 tsp salt
- Tamago
- 4 eggs
- 1/4 cup of dashi stock*
- 1 tbsp sugar
- 1 tsp mirin
- 1/2 tsp soy sauce
- vegetable oil
Teriyaki Salmon
- sesame oil
- 2 6 oz salmon fillets
- teriyaki glaze/sauce to taste
Instructions
Sushi Rice
- Cook rice in rice cooker. Add all other ingredients (rice vinegar, mirin, sugar, salt) into a small bowl and mix to combine.
- After rice is finished cooking, transfer to a glass dish to cool, then add the vinegar mixture and combine gently.
Tamago
- Beat eggs together and whisk in the dashi stock, sugar, mirin, and soy sauce.
- Add vegetable oil to a nonstick skillet over medium heat and pour in a thin layer of the egg mixture. When firm on the bottom but still slightly liquidy on top, lift ~1" of the edge of the omelet with a spatula to fold the end over and roll the omelet to the end of the skillet.
- Pour another thin layer of the egg mixture into the skillet and fold the omelet roll over the new layer of egg. Do this until all the egg mixture has been used. (Start at 4:35 for visual instructions.)
Teriyaki Salmon
- Put grill pan over medium heat and add a little sesame oil. Add salmon to the grill pan and drizzle with teriyaki glaze, to taste. Cook for ~5min on each side, or until the salmon flakes easily with a fork.
Assembly
- Line a bowl with the sheet of seaweed and add desired amount of rice. Top with sliced cucumbers, teriyaki salmon, avocado, tamago, and furikake seasoning.
Notes
*I used 1 tsp hondashi seasoning dissolved with 1 cup of water